Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage
| Image |  |
|---|---|
| Description | scientific article published on 01 September 2011 |
| Author/s | |
| Publication date | September 1, 2011 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |